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Just came across some of this domaine's stuff from the early 80s; since you don't see aged Madiran too much stateside I thought it interesting, but I've never heard of this producer...
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I tasted them about 9 or ten years ago and thought they were well-made but uninspiring. I might have been wrong though and would love to drink these wines with you at a future Jeebus or something. I tend to find Madiran difficult to drink young or old, but again, I could very well be wrong on this and my experience might be too limited. I would love to drink a Brumont that is ready to drink.
Tonight I had a young (97) Capmartin that was wonderful with cassoulet--my nongeek family members were quite impressed with it, which I always take as a good sign.Of course, unlike you I usually find Madiran quite pleasurable, given hearty fare. I've got a magnum of the Montus 88 prestige tucked away somewhere--perhaps we can roast a boar sometime and give it the attention it deserves.
Actually, I'm of two minds about letting these wines age--the conventional wisdom is to wait eons for the tannins to subside, but I often find the youthful exuberance of the fruit counterbalances the roughness of the structure, so I can drink them young as well.
Hi,FWIW I had the 85 (86?) about six months ago, very nice and smooth, not a blow you away type wine but very good, and Oz Clark calls Pichard one of the best producers in the region.
cheers,
jimmie
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